Ingredients
Method
- 2 T butter
- 1 T olive oil
- 8 baby marrows, sliced thinly lengthways
- 3 cloves garlic, crushed
- 1½ cups cream
- 100 g Parmesan cheese, grated
- salt and freshly ground black pepper, to taste
- 400 g orecchiette pasta, cooked al dente and drained
- 12 basil leaves, for serving
Method
Ingredients
1. Heat the butter and olive oil in a frying pan. Add the baby marrows and fry until wilted, then add the garlic and cook for 30 seconds.
2. Add the cream and cheese, heat through, and season to taste with salt and pepper.
3. Toss in the pasta and combine. Scatter over the basil leaves and serve.
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Photography: Jan Ras
Videography: Romy Wilson
Production: Abigail Donnelly
Food assistant: Cheri Kustner
Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.
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